Lemon Meringue Cookies

Lemon Meringue Cookies

Lemon Meringue Cookies

45 minutes

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Details
  • Serving Size:   1
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   19 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 6 tablespoons Granulated sugar
  • 6 lemons, juiced and zested
Instructions

By Lori Longbotham, "Cookies - Food Writers' Favorites"With electric mixer, beat whites until foamy.

Add cream of tartar, and beat on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and shiny peaks form. Gently fold in lemon zest. Drop mixture by heaping tablespoons onto 2 buttered and floured baking sheets.

Bake in preheated 250 degree oven 1 hour. Turn off oven; do not open oven door. Leave cookies undisturbed, in oven for 1 hour. Then transfer to wire racks to cool completely. Store in a tightly covered container.Note: Recipe can be doubled or tripled if you save egg whites in the freezer, like I do; just defrost and bring to room temperature before using. Like most meringue recipes, you need a low humidity day and utensils that are free from any fat residue, to be successful. Any citrus zest will work fine to vary the flavor.

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